Horchata (Sweet Rice Drink)
Why this recipe works
- Creamy without dairy: Blending soaked rice with cinnamon creates a naturally milky base with a smooth, lightly creamy body.
- Clean, cooling flavour: Cinnamon, vanilla and sugar give the drink gentle sweetness and warmth, while serving it over ice keeps it crisp and refreshing.
- Easy to prepare ahead: The soaking and chilling time can be built around the rest of the meal, and the finished drink keeps well in the fridge.
Get the most out of this recipe
Timing notes
- Soaking flexibility: The rice can soak longer if needed, which makes this easy to start ahead of time before blending and straining.
- Serve well chilled: Chilling before serving gives the drink a cleaner, more refreshing finish than pouring it straight after mixing.
Texture tips
- For a smoother drink: Strain the blended mixture twice through a fine sieve, pressing well each time to extract flavour while removing grit.
- Blend thoroughly: Blend until the rice is very finely broken down; this helps the drink taste fuller while making straining more effective.
Ingredient notes
- Rice choice: Long-grain white rice gives a clean, light base that works well with cinnamon and vanilla.
- Adjusting sweetness: Taste after chilling and adjust the sweetness if needed, as cold drinks often taste slightly less sweet.
Make-ahead tips
- Make ahead: Prepare the horchata in advance and keep it chilled in a sealed jug until ready to serve.
- Add ice last: Store the drink without ice so it does not become diluted, then pour over fresh ice just before serving.
- Shake before pouring: Rice solids naturally settle as the drink stands, so stir or shake well before serving.
Equipment you'll need
Ingredients
Instructions
- Rinse the rice in a sieve under cold running water until the water runs mostly clear. Tip into a bowl, add the cinnamon sticks and pour over 750 ml of the water. Cover and leave to soak at room temperature for 2 hours.
- Transfer the soaked rice, cinnamon and soaking water to a blender. Blend for 1 to 2 minutes until the mixture looks milky and the rice is very finely broken down. Leave to stand for 10 minutes so the cinnamon flavour blooms.
- Strain through a fine sieve into a jug, pressing firmly to extract as much liquid as possible. Add the remaining 250 ml water, then whisk in the caster sugar and vanilla extract until fully dissolved. Chill for at least 45 minutes, then serve over ice cubes.
Recipe notes
Tips
- For a smoother horchata, strain twice through the sieve, pressing well each time.
- Stir or shake before serving, as the rice solids naturally settle.
- If serving to young children, pregnant people, or anyone with a weakened immune system, use cooled boiled water for soaking.
Substitutions
- Replace caster sugar with agave syrup for a softer, caramel-like sweetness.
- Replace vanilla extract with vanilla bean for a more aromatic finish.
Storage
- Refrigerate up to 3 days
- Store in a sealed jug in the fridge and stir well before pouring, as separation is normal. Serve chilled over fresh ice cubes.
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Recipe overview
- Servings: 4 glasses
- Total time: 3h 5min (15min active)
- Difficulty: Easy
- Cuisine: Mexican
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